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This is a great mid-week supper. Easy to make, healthy and really tasty.

Quinoa is a complete protein meaning that it contains all eight of the essential amino acids plus it’s packed full of fibre, phosphorus, iron, magnesium and vitamin B6.

(Serves 2)

2 organic peppers (halved lengthways and de-seeded)

Extra virgin olive oil

1/2 cup of quinoa

2 vine tomatoes – chopped

1/2 red onion – finely chopped

Small handful of toasted pine nuts

Small handful of toasted pumpkin seeds

Handful of fresh basil – roughly chopped

1 dessert spoonful of capers

1 dessert spoonful of vegan pesto – I often have homemade pesto in the fridge but if not then I use a ready-made one by Zest, available from health food stores

Juice of 1 lemon

Pinch of sea salt

Pop the peppers into an oven-proof dish, drizzle with olive oil and place in the oven on 180°C for 30 minutes

Rinse the quinoa for a few moments under cold water (the natural coating on the grain has a slightly bitter, soap-like taste so definitely worth doing this before cooking!)

Place the quinoa in a pan with a cup of cold water. Bring to the boil and then simmer, with the lid on for 20 minutes. Once cooked remove from the heat and place a clean tea towel across the top of the pan and under the lid for a few minutes to help absorb extra steam and moisture.